Lemon Cornmeal Cake

Buttery and tender, with a bit of crunch from the cornmeal and brightness from the lemon. Serve with whipped cream or a simple dusting of powdered sugar.

Ingredients:

• 130 grams butter, room temperature
• 1/2 teaspoon salt
• 150 grams white sugar
• zest of 1 lemon, finely grated
• 2 eggs, room temperature
• 1/2 teaspoon vanilla extract (optional)
• 160 grams milk, room temperature
• 30 grams lemon juice
• 1 & 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 160 grams all-purpose flour
• 70 grams cornmeal

Instructions:

1. Line a 20cm (8 inch) cake pan or springform pan with parchment paper.
2. Preheat your oven to 180 Celsius (350 Fahrenheit).
3. In the bowl of a stand mixer fitted with the paddle attachment, place the softened butter, sugar, salt and lemon zest. Cream on medium-high speed for 4-5 minutes, until lightened and fluffy. Scrape the sides and bottom of the bowl with a spatula a few times throughout to make sure all the butter has been aerated.
4. Add the eggs, one at a time, and mix until well incorporated. Add the vanilla, if using, and mix again.
5. Add the dry ingredients: baking powder, baking soda, cornmeal and flour and mix on low speed until partially combined, but with some flour still visible.
6. Add the milk and lemon juice mix again on low speed for about 1 minute, or until combined.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let cool completely, slice and enjoy! Cake can be stored in an airtight container for 4 days, or frozen for longer storage.